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Bake Vegetables Casserole Recipe

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This recipe for Bake Vegetables Casserole, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, April 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs young, firm zucchini ( no more then 6 oz each)
3 eggs
salt and pepper to taste
1 c. fine bread crumbs
1/2 c. grated Parmesan cheese
3 T. chopped fresh basil
2 tsp. chopped fresh thyme or 1 tsp. dried thyme
2 T. chopped parsley
Extra virgen Olive oil
1 lb. mozarella, sliced into small, thin pieces.
2 lg. tomatoes

Directions:
Directions:
Preheat oven to 350. Wash and trim zucchini. Cut lengthwise into thin slices. Set aside. In bowl, beat eggs lightly. Beat in salt and pepper. In separate bowl, stir together bread crumbs, basil, thyme and parsley. Set aside. Rub the bottom of a 9 X 13 baking dish with olive oil. Place a layer of zucchini slices on the bottom, then a layer of mozzarella and then a layer of tomato slices. Sprinkle some of the bread crumb mixture over the top and drizzle lightly with olive oil. Repeat layering until all ingredients are used up. Bake for approximate. 1 hr.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr. prep. and cook

 

 

 

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